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Skyr


, : Skyr. Scandinavian Dairy Industry 1(4): 240, 242

After describing traditional farm-house methods for manufacture of skyr, an Icelandic fresh cheese, a modern factory process is given. This involves pasteurization of skim milk, cooling to 40 degrees C, culturing and renneting to pH 5.2 (4-6 h) then to pH 4.1-4.2 (18 h at 18 degrees C), heating to 67 degrees C for 15 s, cooling to 30 degrees C, then separating curd in a quarg separator. Skyr contains approx. 82.5% water, 17.5% TS, 13.3% protein, 2.4% lactose, 8.0% minerals and 0.4% fat.


Accession: 001684931

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Related references

Wolpert, V.M., 1988: Skyr and skyrwhey. A method of skyr manufacture involves culturing pasteurized skim milk at 40 degrees C with 0.01-0.1% fresh skyr (Streptococcus thermophilus, Lactobacillus bulgaricus and L. helveticus) and addition of rennet to produce curd of pH 4.65, followed by...

Birkkjaer, H.E.; Thomsen, D., 1966: Tests on the manufacture of skyr. The Icelandic technique of making cultured skim-milk, "skyr", was tested for its suitability for use in Denmark. The effect of modifying certain processing factors, e.g. souring temp., upon consistency and flavour was studied. The Icelan...

Magnusson, S., 1988: Skyr - a traditional Icelandic speciality. After describing traditional farm-house methods for the manufacture of skyr, an Icelandic fresh cheese, modern factory processes are given. Economics of skyr production and its nutritive value are also discussed.

Anonymous, 1984: Skyr, an Icelandic national dish. A historical account is given of the manufacture of skyr in Iceland. Present annual consumption is now approx. 7 kg/capita and traditional farmhouse methods have been replaced by large-scale factory processes.

Hansen, R., 1987: In Iceland they boil fish in skyr whey. Whey from the manufacture of skyr (a fresh cheese product) in Iceland is filled into cartons and sold to consumers for cooking products, such as fish. The Reykjavik Dairy sells 25 000 litres of skyr whey monthly for this purpose.

Thorsell, W.; Tunon, H., 2002: Fastingar skyr abrodd: En orienterande studie. A preliminary study of some Swedish plants indicates that some plants have a repelling effect on the nymphal stage of the tick Ixodes ricinus (L.). Southernwood (Artemisia abrotanum) showed the most pronounced effect.

Pjetursson, S., 1940: Micro-organisms in Icelandic curd (Skyr). The flora of 4 samples of farmhouse Skyr and samples of Skyr from 2 dairies in Iceland consisted mainly of lactic acid bacteria-with yeasts as contaminants. Twenty-six strains of streptococci and 15 strains of thermobacteria were isolated from Chi...

Orla Jensen, S.; Sadler, W., 1940: Bakteriologische Untersuchungen ueber das islandische Sauermilchpraparat Skyr. The predominant organism in skyr, prepd. from pasteurized skimmilk coagulated at 36-39[degree]C with rennin and inoc. with old skyr, was found to be Streptobacterium casei. Betabacterium breve was also isolated but appeared to play no specific rol...

Orla-Jensen, S.; Sadler, W., 1940: Bacteriological examination of the Icelandic sour milk product Skyr. Skyr is made from pasteurized milk. The milk is set at 36 to 39 degrees C. with a little rennet and 2 per cent. of the previous day's product. The curd is cut. Next morning the whey is run and the curd drained and squeezed by hand in a cloth....

Simonarson, G., 1978: The Icelandic speciality 'skyr' - a method of manufacture dating from the era of the sagas. Details are given of traditional and modern methods of making skyr. In the modern method of factory manufacture, based on traditional practices, skim milk is heated to 95 deg C, then cooled to 41-42 deg C and transferred to large stainless-steel t...